Ingredients

• 3 tablespoons oil
• 2 whole rabbits, skin on and cut into individual pieces
• 1/2 cup plus 3 tablespoons all-purpose flour
• Salt
• Freshly ground black pepper
• 1/2 pound ground andouille or other pork sausage
• 2 cups thinly sliced onions
• 1 1/2 pounds white mushrooms, thinly sliced
• 2 tablespoons chopped garlic
• 1 tablespoon chopped fresh thyme leaves
• 2 bay leaves
• 2 cups amber beer
• 4 cups brown chicken stock
• 2 tablespoons butter
• 1 tablespoon finely chopped parsley leaves, plus more for garnish
• Leek Rosti, recipe follows

Directions

Leek Rosti:

3 large Idaho potatoes

Water, to cover

Salt

3 tablespoons butter, plus more as needed

1 1/2 cups chopped leeks, white part only

Freshly ground white pepper

Place the potatoes in a saucepan, cover with water and season with salt. Over medium heat, bring the water to a boil, reduce the heat to medium low and cook until the potatoes are tender. Remove from the water and cool completely. Peel the potatoes and pass through a coarse grater. In a large nonstick saute pan, over medium heat, melt the butter. Add the leeks. Season with salt and white pepper. Saute for 2 minutes. Add the potatoes and mix thoroughly. Using the back on a wooden spoon press the potato mixture firmly into the pan. Reduce the heat to low and cook until the potatoes are crispy and golden brown. Using a spatula, flip the potato cake over and continue cooking the other side, adding more butter, if needed. Remove from the pan and slice into individual servings.

Yield: 6 servings